Tabbouleh chicken

Yield: 4 Servings

Measure Ingredient
4 \N Boneless skinless chicken breast halves
\N \N Salt and pepper, to taste
2 tablespoons Olive oil
2 mediums Onion, chopped
1 pack Tabbouleh, 5.25 oz.
½ teaspoon Ground coriander seed
¼ teaspoon Ground cumin
1 can Reduced-sodium chicken broth, 14.5 oz.

1. Pat chicken dry with paper towels and season with salt and pepper.

2. In a large non-stick skillet, over medium-high heat, heat oil. Add chicken and brown both sides, about 5 to 6 minutes per side. Remove chicken from skillet

3. Add onions and cook until translucent, 2 to 3 minutes. Add tabbouleh (including spice packet), remaining spices, broth, and 1 cup hot water.

Arrange chicken breasts on top of tabbouleh.

4. Cover; reduce heat to medium-low. Cook 10 to 15 minutes or until chicken is cooked through.

Recipe by: Perdue Fit'n Easy Posted to TNT - Prodigy's Recipe Exchange Newsletter by Luke Murden <lmurden@...> on Jul 03, 1997

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